I just realized I never posted this:
I had one young Thai coconut left in the fridge, so I decided to make dinner with it. This raw vegan soup is amazing and full of rich flavor. I couldn’t believe it! So simple to make if you have a Vitamix blender. Keep blending until it becomes warm. Make sure you don’t go over 116 to 118 degrees. After 118 degrees you will start killing the nutrition and the Coconut Curry soup will no longer be considered a Raw Soup!
From Kristen Suzanne’s Easy Raw Vegan Soups book:
• 1 young Thai Coconut, meat and water
• 3 medium carrots, chopped
• 1 apple, cored and chopped
• 1 1/2 tbs red onion, chopped
• 1 tbs fresh lime juice (I used lemon)
• 1 tbs fresh orange juice
• 1 tbs curry powder
• 2 tbs coconut oil
• 2 tsp fresh minced ginger or 1/2 tsp ground
• 1 tsp Himalayan crystal salt ( I used 1/2 tsp real salt)
• 1 pinch cayenne pepper
Blend all of the ingredients until smooth and warm.
It’s been 89 days since I trimmed this beauty up. It survived and so has its babies! I have so much Jade growing! I wish I took a picture of this Jade before I trimmed it. By looking at the following pics you can visualize how big this guy was. So many heavy stems hanging down.
This guy was one of the largest cuts. I’ve forced him to grow upwards. He has many new pedals.
I also put some smaller transplants around him and they are doing great too.
It’s been told you can easily start Jade roots by just one pedal. I tried several. Some died but these survived. I pulled one out and there were lots of roots. Replanted and doing fine. Sweet!
1/7/16: Wow, I’ve done some rearranging since my last inside fall planting post.
I got rid of my grow boxes. They provided me with tons of greens and basil but then it was time to let them rest.
I took my grow shelf and placed them where the grow boxes were.
I have some romaine lettuce, parsley, cilantro, arugula, spinach & basil growing.
On my other two available grow shelves I’m growing my microgreens still.
I like to bake an egg inside a half of avocado, this was my plan for breakfast this morning – but came up with this instead. Makes 2 servings.
• 1 cup or more mashed avocado
• 2 chopped up tortillas or 4 corn to make gluten free
• shredded cheese
• 2 – 6 eggs
• seasonings to taste: lemon juice, salt, pepper, chili powder, Italian seasoning etc.
Take individual portion oven proof cups and grease with coconut oil. Set aside.
Chop up 2 tortillas or 4 corn tortillas. Divide into 4 portions. Add one portion to each cup to form the bottom layer.
Take the mashed avocado and add some lemon juice and salt and pepper to taste. Divide equally into cups to form a nice 2nd layer of goodness.
Next add a small layer of salsa then the last two portions of tortillas.
Next add a layer of shredded cheese.
For the eggs I recommend cracking individual portions (1-3 eggs depending what your cup can hold) into a separate bowl in case any shells are left behind. Once all small shell pieces are removed transfer into cup.
Sprinkle with more cheese and season to taste.
Bake at 375 degrees until eggs are cooked about 20-30m. Keep checking after 10-15m. Try to keep the inside of the eggs runny.
11/15/15: This morning was a busy one. Got up at 6 am, checked the dehydrator-cubes carrots & potatoes ready to store, along with the zucchini chips. Vacuum sealed everything.
Then decided to start some pea shoots. Rinsed the peas then spread them into my 5 trays. Inserted them into my EasySprouter. I’m thinking it will take 2 days to start sprouting. Once little tails start I will transfer to soil to grow.
To be continued . . .
11/17/15: I checked on the peas this morning. They are perfect to spread on some potting mix later today.
11/19/15: I finally got some time to place these beauties into some potting soil.
Place a few inches of potting mix into your growing medium and water. Cover potting mix with one nice layer of pea sprouts. Then place another thin layer of potting mix on top of the pea sprouts. Just enough to cover. Then lightly water again.
Cover and let sprouts grow in the dark until sprouts start to lift your cover. Make sure to water daily just enough to keep everything moist.
11/22/15: Pea sprouts are ready to uncover and grow under lights or sun.
11/25/15: sprouts look so beautiful! Going to let grow for a few more days.
11/28/15: Harvest day!
Store in a plastic bag or container of your choice. Steam, add to soups or stews, use in wraps or salads. Yummy, so many ways to eat!
Pea sprouts would be perfect for garnishing platters!
12/4/15: I was going to compost my soil from the pea sprouts but decided to get one more growth out of them…